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Recently, Chicago's Stephanie Izard (Girl & the Goat, Little Goat and Little Goat Bread) came out with a line of sauces and rubs. Let me tell you, they're pretty indispensable. Her "The Marinade"—available at Chicago area specialty grocers—was the inspiration for this dish.

Tangy and a bit spicy with a sweet finish, it turns chicken skin into a near-black crackle when it's basted periodically throughout the cooking process. But because the chicken does get pretty dark, you may need to tent it with foil and/or flip the proverbial bird halfway through.

When the chicken is done cooking, the pan juices become an excellent gravy. Just scrape up residual brown bits and reduce it with wine. Then, finish it with a pat of butter, and drizzle some more of that sauce atop the carved chicken.

Incidentally, the results are perfect tucked into roti with accoutrements of your choice. Or serve yours with a bowl of fried rice. In the event you have leftovers, use them as the foundation of a Chinese chicken salad that's dotted with mandarin oranges.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Get the Recipe

Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.

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